Wednesday, July 4, 2007

Quick Canned Chili

You've been driving for 8 hours and you finally get to the put-in at the river right before dark. No one wants to cook and you're in the middle of no where. Everyone is starving and it's been hours since lunch. You dig out the extra large cans of chili to heat up for a quick meal. I like to add stuff to make it a bit more homemade. Cook a lot as this goes really quick with a hungry rafting crowd.

3 extra large cans of your favorite chili (or as many cans needed)
1/4 cup of chopped red onions
2 cans of corn
1 can of red kidney beans
1 can of black olives (crush them in your hand for a quick chop)
leftover veggies (optional)
leftover meats (optional)
cheddar cheese (grated or sliced; doesn't matter)
corn tortillas

Heat a large pot or dutch oven over the coals or fire. Add chili. Add onions. Saute until wilted and translucent. Add canned chili. Warm and then add corn, kidney beans, olives, and veggies. Heat until bubbling. Place one corn tortilla at the bottom of a bowl with a handful of cheddar cheese. Add chili and serve. Have extra tortillas or corn chips to eat with the rest. Hearty and satisfying... and very quick.

If the coals are hot, throw in a bunch of potatoes for breakfast the next morning. Just wrap in aluminum foil and place near the coals. Bank the coals to stay hot and they will cook the potatoes overnight. You'll be ready to cut them up for a quick breakfast with eggs and leftover chili.

No comments: